Begin by selecting fresh white fish, such as tilapia or red snapper. Rinse the fish under cool water and pat it dry with paper towels. Place it on a heatproof plate that fits into your steamer basket.

In a mixing bowl, combine warm chicken stock, freshly squeezed lime juice, and sugar. Whisk the ingredients together until the sugar dissolves completely.

Next, mix in minced garlic, chopped cilantro, and diced Thai chili into your sauce mixture. Stir well to ensure even distribution.

Bring water to a gentle boil in your steamer pot. Carefully place the plate with the fish into the steamer basket and cover it securely. Steam for about 10 minutes, or until the flesh appears opaque and flakes easily.

Carefully remove the fish from the steamer and transfer it to a serving plate. Drizzle the prepared chili garlic sauce over the top. Garnish with extra cilantro and lime wedges.